Here's a delicious recipe for beetroot sauerkraut, combining the tangy flavor of traditional sauerkraut with the earthy sweetness of beets. This recipe is perfect for adding a colourful and nutrient-rich twist to your fermented foods, it is full of healthy probiotics to support your gut microbiome.
Makes about 600g (1lb 6oz)
Ingredients:
450g (1lb) red cabbage, sliced into very thin ribbons. Leave 1 large outer cabbage leaf unsliced for later if you don't have weights.
300g (10 1/2 oz) raw beetroot, peeled and grated
1 tsp caraway seeds
3 tsp sea salt
4cm (1 1/2in ) piece of horseradish or root ginger ( optional), peeled and finely grated
Instructions:
Prepare the Vegetables:
Finely shred the red cabbage using a sharp knife, mandoline, or food processor.
Peel and grate the beets.
Weigh the prepped vegetables
Mix and Massage:
In a large mixing bowl, combine the shredded cabbage and grated beetroots. For every 500g (1lb 2oz) add 2 tsps of sea salt.
With clean hands or wearing latex gloves massage the salt into the vegetables with some force for 5 minutes, until they start to release moisture and are glossy in appearance. Cover and set aside for 40-60 minutes at room temperature.
Add the horseradish or ginger, along with the caraway seeds and use your hands to mix thoroughly.
Pack the Jar:
Use a clean, sterilised, dry glass 1 litre jar with a wide neck.
Use your fist, a spoon, or a fermentation tamper to press down the vegetables firmly, ensuring they are submerged under the brine.
Pour over any excess liquid from the bowl and continue to compress with your fist until you have extracted enough brine of all the vegetables to be generously submerged.
Leave enough gap or headspace at the top of the jar to allow for expansion during fermentation, and to add an outer leaf of cabbage leaf without it overflowing or weight it down with something that ensures the brine completely covers the ferment.
Add Weights and Cover:
Place a sterilised fermentation weight on top of the vegetables to keep them submerged under the brine. If you don’t have a fermentation weight, use baking stones in a muslin bag.
Clean down the sides of the jar and cover the top with a pierce if muslin secured with a rubber band.
Fermentation:
Place the jar in a cool, dark place (around 65–75°F or 18–24°C) to ferment. The fermentation process can take anywhere from 1 to 4 weeks, depending on the temperature and your taste preference.
Check the sauerkraut daily to ensure the vegetables are still submerged under the brine. If any scum or mold forms on the surface, simply skim it off; the sauerkraut below should be fine.
Taste and Store:
After about a week, start tasting your sauerkraut. It should have a tangy, slightly sour flavor and a nice crunch. Continue fermenting until it reaches your desired level of tanginess.
Once the sauerkraut is ready, remove the weight and cabbage leaf, remove any mould and transfer it to the refrigerator in an airtight container. Fermentation will slow down in the fridge, but the flavor will continue to develop. Eat within 6 weeks.
Enjoy:
Your beetroot sauerkraut is now ready to enjoy! It’s a great addition to salads, sandwiches, or as a side dish.
TIPS:
Salt: The amount of salt can vary based on personal preference. If you're new to fermentation, start with less salt and add more to taste.
Fermentation Time: Fermentation time depends on the temperature of your environment. Warmer temperatures speed up fermentation, while cooler temperatures slow it down.
Storage: Store your sauerkraut in the fridge to preserve its flavor and crunch.
Enjoy your homemade beetroot sauerkraut! It’s a vibrant, nutritious, and flavorful way to add probiotics to your diet.
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